Transesterified fat or oil
AssigneeFuji Oil Holdings Inc.
InventorsShimpei WATANABE, Yasuko SATO, Nanako KANDA, Akiyuki ISHIWATA
Life of this patent
Estimating the term…
Abstract
The present invention addresses the problem of providing a chocolate which has a reduced trans fatty acid content and yet shows a high compatibility with cocoa butter, excellent blooming resistance and high meltability in mouth. A transesterified fat or oil wherein, in the constituting fatty acid composition thereof, the content of unsaturated fatty acids is regulated to not more than 10 mass % and the composition of other fatty acids is controlled to a preset content.
Claims13
An interesterified fat satisfying the following (A) to (J):
- (A) a content of saturated fatty acids having 6 to 18 carbon atoms in constituent fatty acid composition is 90 to 99.5% by mass;
- (B) a content of saturated fatty acids having 6 to 10 carbon atoms in constituent fatty acid composition is 6 to 18% by mass;
- (C) a content of saturated fatty acids having 16 to 18 carbon atoms in constituent fatty acid composition is 25 to 50% by mass;
- (D) a content of saturated fatty acids having 12 or less carbon atoms in constituent fatty acid composition is 35 to 60% by mass;
- (E) a content of saturated fatty acids having 20 or more carbon atoms in constituent fatty acid composition, is 1% by mass or less;
- (F) a content of lauric acid in constituent fatty acid composition is 20 to 50% by mass;
- (G) a content of palmitic acid in constituent fatty acid composition is 20 to 38% by mass;
- (H) a content of stearic acid in constituent fatty acid composition is 3 to 20% by mass;
- (I) a content of unsaturated fatty acids in constituent fatty acid composition is 0.5 to 10% by mass;
- (J) a content of trans fatty acids in constituent fatty acid composition is 5% by mass or less, wherein an analysis of the fatty acid composition is carried out after the fatty acid is propyl esterified.
A process for producing an interesterified fat comprising using a fat satisfying the following (A) to (J) as a raw material fat:
- (A) a content of saturated fatty acids having 6 to 18 carbon atoms in constituent fatty acid composition is 90 to 99.5% by mass;
- (B) a content of saturated fatty acids having 6 to 10 carbon atoms in constituent fatty acid composition is 6 to 18% by mass;
- (C) a content of saturated fatty acids having 16 to 18 carbon atoms in constituent fatty acid composition is 25 to 50% by mass;
- (D) a content of saturated fatty acids having 12 or less carbon atoms in constituent fatty acid composition is 35 to 60% by mass;
- (E) a content of saturated fatty acids having 20 or more carbon atoms in constituent fatty acid composition, is 1% by mass or less;
- (F) a content of lauric acid in constituent fatty acid composition is 20 to 50% by mass;
- (G) a content of palmitic acid in constituent fatty acid composition is 20 to 38% by mass;
- (H) a content of stearic acid in constituent fatty acid composition is 3 to 20% by mass;
- (I) a content of unsaturated fatty acids in constituent fatty acid composition is 0.5 to 10% by mass;
- (J) a content of trans fatty acids in constituent fatty acid composition is 5% by mass or less.
Dependencies are inferred from the claim text.